Rubbed with blend of Kinder's Buttery Buffalo seasoning/rub and black pepper. Smoked opposite of fire on the grill, about 270-290 for an hour. Used hickory wood chips, (ran out of chunks). Grilled directly over coals for enough time to brush each side with sauce – Steve and Ed's garlic buffalo wing sauce, generic hot sauce, butter, pepper and Smoked paprika. Moved back to opposite side of grill to let sauce set for 10 mins. One more baste with sauce then finished directly over coals for one last sear. Attempted to ignore the family as I pulled them off. Made some dope ass cheeseburgers as an added distraction for them.
by 1redcup
4 Comments
Duuuude, they look amazing!
Take that extra step and divide the wings into flats and drums so they’re not a pain in the ass to eat.
Love whole wings!!!!!! These look great
A friend of mine called these executive wings recently. The three part variety I mean is that really a thing anybody?